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Recipe For Whole Wheat Mixed Berry Pancakes

It's Hard to Believe These Blueberry Pancakes Are Actually Good For You

The berries I bought at the beginning of the week were soft by the weekend, so I used them to make these whole-wheat pancakes. The fruit adds natural sweetness, so you don't need much sugar in the batter. And instead of dousing them in a river of maple syrup, I increased the protein by making a creamy maple-flavored yogurt sauce. They were outstanding and a huge hit with my family, and no one had a clue that the pancakes were good for them!

Whole-Wheat Berry Pancakes With Yogurt-Maple Syrup

Whole-Wheat Berry Pancakes With Yogurt-Maple Syrup

Ingredients

  1. For the pancakes:
  2. 1 1/4 cups whole-wheat flour
  3. 1/4 cup ground flaxmeal
  4. 2 teaspoons baking powder
  5. 1 egg
  6. 1 cup skim milk, plus more if necessary
  7. 1/2 teaspoon salt
  8. 1 tablespoon brown sugar
  9. 1 cup fresh berries
  1. For the yogurt sauce:
  2. 6-ounce container plain Greek yogurt
  3. 2 tablespoons skim milk
  4. 2 teaspoons maple syrup
  5. 1 teaspoon cinnamon

Directions

  1. Mix together the flour, flaxmeal, and baking soda in a bowl, and set aside.
  2. In another bowl, beat together the egg, milk, salt, and brown sugar until mixed well. Stir in the dry ingredients and the fresh berries.
  3. Place a skillet over medium heat and spray lightly with cooking spray.
  4. While the pan is heating up, mix together the yogurt, milk, maple syrup, and cinnamon in a small bowl. Set aside.
  5. Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbly, about 1 1/2 minutes. Flip and continue cooking until golden brown. Makes about 12 pancakes.
  6. Place three pancakes on a plate and pour 1/4 of the yogurt sauce on top. Add fresh berries and enjoy.

Nutrition

Calories per serving
288

Calories in pancakes

Source: Calorie Count

Calories in syrup


Source: Calorie Count

Image Source: Whipped
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